Ingredients:

  • 32 oz frozen pre-cooked beef or beef-pork blend meatballs
  • 14 oz whole berry cranberry sauce
  • 12 oz chili sauce
  • 1 tbsp apple cider vinegar
  • ½ tsp crushed red pepper flakes

Instructions:

  1. Place the frozen meatballs directly into the bottom of the slow cooker.
  2. In a small bowl, whisk together the cranberry sauce, chili sauce, apple cider vinegar, and red pepper flakes until smooth.
  3. Pour the glaze mixture over the meatballs and stir with a spatula until every sphere is coated in a thick, red layer.
  4. Cover with the lid and set the slow cooker to LOW for 4 hours (or HIGH for 2 hours), avoiding lifting the lid during the first 90 minutes.
  5. Stir the meatballs vigorously once cooking is complete.